1 . Stage
Tear a loaf or bun into pieces, dry until lightly golden in the oven. Then we grind it into crumbs. I put it through a meat grinder. Grind the breadcrumbs with the sugar.
2 . Stage
Chop the nuts to your liking, add them to the bread and sugar crumbs.
3 . Stage
I also put the lemons with their peels through a meat grinder.
4 . Stage
Combine all into one mass. Pour heated honey and eggs, raisins (I have no raisins) and knead well. Then let the stuffing stand. You can prepare the stuffing the night before baking. An overnight in the refrigerator is fine. In a big hurry, I've managed to make it in 4 hours as well. The main thing is that the bread crumbs are not hard, they need to soak in. The bread part of the filling should be soft and rich.
5 . Stage
Slightly roll out the flaky puff pastry, put the filling. I get 3 or 4 rolls out of this portion of dough and stuffing. It all depends on how much stuffing I put. In addition, I wrap the stuffing in the dough several times. You are free to do as you see fit.
6 . Stage
Cut the ready rolls every 2-3 cm. Pour 1-2 teaspoons of odorless vegetable oil into each cut, brush the rolls with egg and sprinkle with sesame seeds.
7 . Stage
Bake at 180-200*C for 30 minutes or more (depending on your oven), until golden. When browned, it means it's done! Let it cool! Bon appetit to all!